Preparation

Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.

Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

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Recent Review

To everyone who had this dish end up soggy-you need to really squeeze the liquid out of the chard. Don't blame a recipe if you don't your way around a kitchen. This is fantastic dish. I used just under the called for 3 cups of broth and mine came out perfect, not wet at all. You also really need to give it 15 minutes at least to bake uncovered and to brown on top. I only used about 3 lbs of chard and sprinkled the top with grated parm. It was fantastic and a huge hit.